This Thanksgiving may be a little odd this year. It may be more difficult to have large Thanksgiving gatherings, and money is tight, but that doesn’t mean you can’t have a happy Thanksgiving anyway. Thanksgiving at my house will be just my husband and me, and because of that, we’re scaling down how much food we make. I was really excited and happy to find this simple and yet highly delicious tart. It has all those really classic holiday flavors and makes for either a nice appetizer if you happen to have a large family or a tasty side for a smaller family like mine.
Brie is one of my favorite cheeses. It can be strong to mild in flavor, and the rind is edible though my husband doesn’t really enjoy it. Pair that with cranberry’s, and you start to have the flavors of Thanksgiving. Pancetta adds a salty twist to the whole thing, offsets the brie’s richness and the Cranberry’s sweetness, and thyme lights the whole thing up. To check out the original recipe, head to Bakerita.
- 1 sheet frozen puff pastry (thawed in the fridge)
- 1 egg white
- 1 1/2 cups fresh cranberries
- 1/4 water
- 1/2 cup brown sugar
- 3 sprigs of thyme
- 2 oz. diced pancetta
- 6 oz. brie (sliced)
1.) In a medium saucepan, combine the cranberries, water, brown sugar, and the leaves from 2 sprigs of thyme. Bring the ingredients to a boil, boil for 2 minutes on medium heat, or until cranberries have started to break down (I used the back of a spoon to smooth the berries out a little. Place in the refrigerator to cool. This will make a jam.
2.) In a saute pan, cook pancetta over medium heat until browned. Remove from saucepan and place on a paper towel. Set aside.
3.) Preheat oven to 375°F. Fit your puff pastry sheet into an ungreased 14”x5″ tart pan; you may need to cut pieces to fit. Prick the puff pastry all over with a fork, and then brush with egg white—Bake for 8 minutes or until shiny and just starting to puff up. Remove from the oven.
4.) Spread prepared cranberry sauce evenly over the puff pastry. Top with sliced brie and pancetta bits. Return to the oven for 15 minutes or until the puff pastry is golden brown. Sprinkle with remaining thyme leaves. Serve warm.
Regardless of how big or small your Thanksgiving celebration will be this year, this is still a delicious and recipe to have on hand. It also filled my kitchen with beautiful fall fragrances. If you’d like to be notified of future posts, please SIGN UP HERE. Also, if you’re doing some Christmas shopping, check out my SHOP HERE. Thank you so much for taking the time to read this, and I hope you have a good day! -Heather Astaneh